Pam's Spinach Salad Sammich
I have pics, but just changed to the new Windows 7 Operating System and do not have all my programs reloaded. I will post my pics as soon as possible. :)
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- 6 to 8
- hard cooked eggs, peeled and chopped
- 1/3 c
- bacon bits
- 1/4 c
- celery, finely chopped
- 2 Tbsp
- 2 to 4 Tbsp
- sweet and sour salad dressing (recipe below)
- salt and pepper to taste
- bag fresh spinach
- 4 or 5 medium
- fresh mushrooms, sliced thinly
- 1 or 2
- radishes, sliced thinly
- 7 to 8" flatbreads, or pita pockets
- additional bacon bits as garnish
1Hard cook the eggs, cool, peel and chop. Place in a medium mixing bowl. Add bacon bits, celery, mayo and dressing, and mix together. Taste and adjust salt and pepper to taste.
2Wash and pat the spinach dry, slice mushrooms and radishes.
To assemble: Place a handful of spinach leaves on flatbread or in pita pocket. Drizzle with a little dressing (or you can toss the spinach with some of the dressing before using). Spoon in about 1/3 to 1/2 c. of egg salad and top with sliced mushrooms and radishes. Sprinkle with bacon bits for garnish.
(This is my sister's Poppy Seed dressing which I used without the toasted poppy seeds.)
Makes a large batch so cut it in half if desired.
In a food processor place 1/2 c. sugar, 1 tsp. dry ground mustard, 1 tsp salt, 1/3 c. cider vinegar, 2 Tbsp of onion juice or finely grated onion. Pulse together until sugar is mostly dissolved. Turn on processor and slowly drizzle in approximately 3/4 c. vegetable oil, (Not olive) and continue processing until thickened. (For Poppy seed dressing, add 2 Tbsp toasted poppy seeds and pulse on and off a few times to distribute) Store in refrigerator for up to 3 weeks.